Mexican Spaghetti

Sauce:

2- 8oz Hope Spicy Avocado hummus

1\4 cup soy milk

2 avocados chopped

1 tsp minced cilantro

 

 

 In a small sauce pan whisk the hummus, soy milk, and cilantro over low heat.

In a small sauce pan whisk the hummus, soy milk, and cilantro over low heat.

 Fold in advacados and allow to cool off to the side.

Fold in advacados and allow to cool off to the side.

The Main event:

4 cloves of garlic mined

1\2 large onion chopped

2 large tomatoes diced

1\4 lb butternut squash chopped small

2 avocados chopped

2 cans of pinto beans drained

2 tsp of dried Mexican herbs

2 tsp of diced fresh cilantro

6 sweet peppers chopped

1 cup of chunky salsa

cayenne, cumin, salt & pepper to taste

olive oil

1 lb of black bean spaghetti

 In a large psn drizzle with olive oil and cook garlic, onions, peppers, and squash until tender.

In a large psn drizzle with olive oil and cook garlic, onions, peppers, and squash until tender.

 Add in tomatoes, herbs, cilantro, and salsa

Add in tomatoes, herbs, cilantro, and salsa

 Stri in pinto beans

Stri in pinto beans

 Fold in advacados

Fold in advacados

 Turn off heat and allow the flavors to meld as you bring a pot of BooZi treated water to a boil and cooking the black bean soaghetti per instructuins,

Turn off heat and allow the flavors to meld as you bring a pot of BooZi treated water to a boil and cooking the black bean soaghetti per instructuins,

 On a plate, make a bed of black bean noodles folloed by your spaghetti sauce and topped with your advacado sauce. Cheers!

On a plate, make a bed of black bean noodles folloed by your spaghetti sauce and topped with your advacado sauce. Cheers!